Time to drop the fish into our broth. First though, the sprouts, to layer the bottom. Quickly then, the fish goes next. Heat management, right? Right??!! Now, why do I sear the fish? One, to maintain texture and prevent it from breaking up. Two, so that it cooks faster in the broth, preventing the sprouts from overcooking. Watch everything like a hawk because as soon as it cooks, take everything off the heat, and feast!